Recipes provided by KHON Fox 2

BROADCAST DATE:   09/03/00

KONBU MAKI (KELP ROLL) 
WITH CHICKEN OR FISH
From the Kitchen of:  RJ Rankin

kampyo (dried cord)
boneless/skinless chicken or ahi fillet
dried konbu (kelp)
gobo root (birdock)
1 c. chicken stock
4 Tbs. shoyu
2 Tbs. brown sugar
whole garlic (for fish only)
whole ginger (for chicken only)
Hawaii chili pepper water
Okinawan rice wine
Lawry's Pinch of Herbs Seasoning
parsley or cilantro
chilled oyster sauce
pepper

1)  Soak konbu for 5 minutes in water, then open up slowly as not to break it.
 
2)  Cut chicken or fish in 3 inch cubes (height & thickness).  For fish-must precook and fry with seasoning. For chicken-optional to leave fat on.

3)  Skin gobo, cut in julienne strips.

4)  Place gobo and chicken or fish on Konbu roll.

5)  Add Lawry's Herbs Seasoning and pepper.

6)  Roll up and tie with kampyo.

7)  For sauce:  add chicken stock, shoyu and brown sugar.

8)  Bring sauce to a boil.  Place rolls in sauce, wait to reduce, add slice of garlic for fish or slice of ginger for chicken.

9)  Add dash of chili pepper water & rice wine.

10) Cover and simmer for approx. 45 minutes.

11) Serve with oyster sauce and parsley or cilantro.

For 2 rolls:  (if cooking more-multiply stock, shoyu and sugar accordingly.


                   ONLY EASY LOMI SALMON CAKES
                       From the Kitchen of:  Daryl Jean Shimizu

1 1/2 c. lomi8 salmon, drained
3 large potatoes, diced and boiled
3 stalks green onion, finely chopped
1 8 oz. cream cheese, softened
3 tsp. Lawry's seasoned salt
3 tsp. Lawry's garlic powder
1 pkg. panko flakes

Mash the potatoes then add cream cheese, salt, garlic powder and green onions.  Form into patties with panko flakes and deep fry, turning once and continue until golden brown.

Dipping Sauce

1/3 c. shoyu
juice of 1 lemon
1 Tbs. sugar
sprinkle with chili flakes or Tabasco sauce